Dec 30, 2011

Bourbon and Orange Pecan Pie

I first saw this recipe as I was reading a holiday recipe article on Real Simple.  The addition of orange zest really intrigued me, so I knew I had to give it a shot....besides, my husband's favourite pie is pecan pie, so I didn't feel I could go terribly wrong.

  • 1 store-bought pie-crust, placed into a 9-inch pie pan
  • 1 cup light corn syrup
  • 3/4 cup light brown sugar
  • 4 Tablespoons (1/2 stick) unsalted butter, melted
  • 3 large eggs
  • 2 Tablespoons bourbon
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 2 cups pecan halves

Normally I would make my own pie crust, but I was feeling lazy and decided on store bought instead.  Not as good but worth the time saver since I decided to start making this around 9pm.  Ha! 


1.   Set an oven rack in the lowest position and heat oven to 350º F.
2.   Fit the pie crust in the bottom of a 9" pie pan.  I had a little extra on one side that wasn't needed.  So I cut off the extra crust dough to make it an even height all the way around.
3.   Place the pie pan on a foil-lined baking sheet.
4.   In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans.
5.   Pour the pecan mixture into the crust.  You may need to stir it a little in order to get the pecans spread evenly.
6.   Take your extra pie crust, mush it together (I just used my hands), and hand "rolled" it on to the counter.  Then I took a mini leaf cookie cutter and cut three leaves out and placed them on the top center of the pie.
7.   Bake until the center is set, approximately 55-65 minutes.
8.   Let cool to room temperature before serving.

 Enjoy!  Goodness knows we did. ;)


  1. Why in the world would you buy such a small container of bourbon?! :)

  2. Mmmm! I'll be right over. It's just a short plane ride, right? Totally worth it.